Implementação de análise de perigos e pontos críticos de controle na produção da batata palha e ondulada

Abstract

Food safety is a crucial aspect in the food industry, especially in processed products such as straw and corrugated potatoes. The Hazard Analysis and Critical Control Points (HACCP) system is an internationally recognized methodology that aims to identify, evaluate and control hazards that may compromise food safety. The implementation of HACCP becomes essential to ensure the quality and safety of products, meeting legal requirements and consumer expectations. In this context, the main objective of this study is to analyze the implementation of HACCP in the straw and corrugated potato production line, addressing the stages of the production process and the associated risks. The research was carried out in a potato processing industry, where the stages from the reception of the raw material to the packaging of the final product were mapped. The identification of hazards and the definition of critical control points are fundamental to the effectiveness of the system. The relevance of this study is due to the growing demand for safe and quality food products, in addition to the need for compliance with health standards. The implementation of HACCP not only contributes to food safety, but also to the company's competitiveness in the market. Thus, this study provided a detailed analysis of the application of HACCP, highlighting its importance in the production line of straw and wavy potatoes. The research was conducted through a survey of qualitative and quantitative data, which allowed mapping the production process of straw and wavy potatoes. The stages analyzed included the reception and storage of potatoes, washing, frying, cooling and packaging. In each of these stages, the biological, chemical and physical hazards that could compromise the quality of the product were identified. The detailed analysis of the processes made it possible to identify the critical control points (CCP), which are essential for the implementation of HACCP. After the identification of the CCP, critical limits were established for each of them, in addition to monitoring procedures and corrective actions. The team involved in the production received specific training on the importance of HACCP and the correct execution of the procedures, aiming at the awareness and responsibility of all employees. The implementation of HACCP in the potato straw and corrugated production line also included the preparation of a procedure’s manual, which documents all the stages of the process, the identified CCPs and the actions to be taken in case of deviations. The implementation of HACCP in the potato straw and corrugated production line proved to be an effective strategy to ensure food safety and product quality. By identifying and controlling hazards, it was possible to minimize the risks associated with the production process, increasing consumer confidence and meeting legal requirements.